• Tommy Centola

Crawfish Stroganoff

Fresh Crawfish have started to appear in Arkansas. As soon as the weather warms up, I will be having my first boil of the year. This week, I am featuring two recipes form the Louisiana Crawfish Cookbook.


1/2 cup Green Onions, chopped

1 pound Crawfish Tails

1 stick Butter

4 tablespoons Flour

2 tablespoons Garlic Powder

1 cup sliced Mushrooms

1 teaspoon Worcestershire Sauce

2 teaspoons Creole Seasoning

Red pepper to atste

12 ounces Sour Cream

1/4 cup Vermouth


Sauté onions and crawfish in butter. Add flour, stir to form a thick paste. Combine all other ingredients except soup cream and Vermouth. Add to crawfish mixture. Add sour cream and Vermouth. Do not overheat. Serve over hot steamed rice or in a patty shell.


Enjoy!!!


Good Cooking, Good Eating and Good Living!!!

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